Method

Shell the shrimp and jumbo shrimp (keep tail fin on for presentation if desired). Reserve the shells and the heads for the seafood stock. Opening and preparing scallops.

Clean the mussels. Clean the clams under cold running water. Heat the white wine and shallots in a stock pot. Add the shellfish, cover with a lid and steam for 3 to 5 minutes (à la marinière). Remove the shellfish and set aside. Strain the cooking liquid, reserving half for the seafood stock and add the other half back to the shellfish.

Seafood stock: Heat butter and oil in a stock pot over medium heat. Sweat the shrimp heads and shells, about 5 minutes. Add the white wine and reduce by two-thirds. Add the water and simmer for 20 minutes. Strain the stock through a china cap sieve into a clean pan. Add the Madras curry and the reserved cooking liquid. Return to the heat.

Risotto: In a saucepan over medium heat, melt the butter and sweat the onions, about 3 to 5 minutes. Stir in the rice and cook for a few minutes until the grains are translucent. Reduce heat, add the Madras curry; deglaze with white wine. Add a little hot seafood stock and simmer until the liquid has been almost completely absorbed. Continue adding stock, a little at a time, stirring frequently (to prevent sticking) for 15 to 18 minutes. Season.

Seafood: Heat half the butter and oil in a sauté pan over medium heat. Add the shrimps and sauté until pink, about 3 to 5 minutes for jumbo shrimp and 2 minutes for the shrimp. Reserve and keep warm on a rack. Discard the oil; add remaining butter and oil to the sauté pan. Season the scallops and color one side. Flip each scallop over and cook until golden brown about 1 minute. Remove from the pan and rest on a rack to drain.

Over low heat, gradually add the parmesan to the risotto, stirring continuously.

To serve: spoon the risotto into a shallow bowl. Place the assortment of seafood around the inner edge of the bowl, adding a jumbo shrimp in the center. Decorate with a chervil sprig and celery leaves.

As the Easter holidays approach, chocolate takes its place in the limelight among the various sweet treats. There are many different ways it can be used, so here is a recipe which perfectly combines all of the enjoyment of chocolate with the symbolic “Easter Egg” shape.

This is a simple dish which aims to preserve all the goodness of the vegetable itself without masking its taste, texture and color. All that is used is a delicate vinaigrette. The vegetables are each cut in different ways and presented on a very light shortbread with a hint of tomato.

Try this light and easy to make starter that marries many flavours true to Provencal terroir. A young goat’s cheese is recommended for the flan to balance the sweetness of the peppers. The savoury yet almost sweet puff pastry twist adds the perfect touch of texture to complete the dish.